Indonesian Bean Salad 3

Ingredients

• 400 gcooked beans
• 1onion
• 80 mlolive oil
• 2 tbspvinegar
• parsley — chopped
• to tastefine sea salt

Method

1. Start by finely chopping 1 onion. Use a sharp knife to ensure even pieces, which will blend well into the salad without overpowering the beans. Place the chopped onion in a large mixing bowl.
2. Add 400 g of cooked beans to the bowl with the onion. Ensure the beans are well-drained and cooled to room temperature to maintain their texture and prevent the salad from becoming watery.
3. Pour 80 ml of olive oil over the beans and onions. The oil should be enough to coat the ingredients without pooling at the bottom of the bowl, adding richness to the salad.
4. Add 2 tablespoons of vinegar to the mixture. The vinegar will provide a bright, tangy contrast to the smoothness of the olive oil, enhancing the flavors of the beans and onions.
5. Season the salad with fine sea salt to taste. Start with a small pinch, mix, and taste, adding more if necessary. The salt should enhance the flavors without making the salad taste salty.
6. Chop a handful of parsley finely and add it to the salad. The parsley will add a fresh, herbal note and a pop of color, making the salad visually appealing.
7. Gently toss the salad using two large spoons. Lift and turn the ingredients carefully to keep the beans intact, ensuring the dressing coats everything evenly.
8. Serve the Indonesian Bean Salad 3 immediately, accompanied by fresh bread. The salad should be vibrant and aromatic, with the oil and vinegar dressing glistening on the beans and onions.